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Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x red onion thinly sliced
- 1/2 c. Gaeta olives pitted, left whole
- 1 can peeled tomatoes - (28 ounce) juices liquid removed and set aside for another use, tomatoes cut into 1/2" strips Salt to taste
- 10 x Large eggs
- 1 bn basil cut into chiffonade
- 1/4 c. freshly-grated caciotta
Direcciones
- In a 12- to 14-inch non-stick saute/fry pan, heat the oil over medium heat till just smoking. Add in the onion and cook 7 to 9 min, till softened and light brown. Add in the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 min, till the tomatoes start to break down.
- Carefully crack the Large eggs into the pan, keeping them whole and separated. Cover with a lid or possibly foil and cook 3 to 4 min, till the whites have set but the yolk is still runny. Sprinkle basil and grated cheese over and serve from the pan on the table.
- This recipe yields 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 5 servings | |
| Calories 261 | |
| Calories from Fat 184 | 70% |
| Total Fat 20.69g | 26% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 197mg | 8% |
| Potassium 270mg | 8% |
| Total Carbs 6.48g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.46g | 3% |
| Protein 13.14g | 21% |
